Oral Allergy Syndrome Friendly Vegan Sweet Potato Brownies with Coconut Flakes and Sea Salt
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Learn more →Ingredients
16 servings
For the brownies
- 1 cup mashed sweet potato (from about 1 medium sweet potato, baked or steamed)
- ⅓ cup coconut oil, melted
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp baking powder
- ¼ tsp fine salt
- ½ cup vegan chocolate chips
For the topping
- ⅓ cup unsweetened shredded coconut flakes
- ½ tsp flaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
If you haven't already cooked the sweet potato, pierce it several times with a fork and microwave on high for 5–7 minutes, turning once, until completely tender when pierced. Let it cool slightly, then scoop out the flesh and mash with a fork until completely smooth — you need 1 cup of mash with no lumps.
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